Abstract
The change in the taste of miso (soybean paste) in the course of the fermentation process has been studied using a multichannel taste sensor, which utilizes lipid membranes as a transducer of taste substances. It is found that the response potentials of membranes made of dioctyl phosphate and oleyl amine increase linearly with the number of days of fermentation of miso, while they show only a slight increase for ripe miso products. The amino-acid contents and titratable acidity also increase with length of fermentation; high correlations between the sensor output and these quantities are pointed out. Therefore, the fermentation of miso can be easily monitored using the taste sensor.
| Original language | English |
|---|---|
| Pages (from-to) | 179-185 |
| Number of pages | 7 |
| Journal | Sensors and Actuators, B: Chemical |
| Volume | 37 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Jan 1 1996 |
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All Science Journal Classification (ASJC) codes
- Electronic, Optical and Magnetic Materials
- Instrumentation
- Condensed Matter Physics
- Surfaces, Coatings and Films
- Metals and Alloys
- Electrical and Electronic Engineering
- Materials Chemistry
Cite this
Monitoring of fermentation process of miso (soybean paste) using multichannel taste sensor. / Imamura, Takuji; Toko, Kiyoshi; Yanagisawa, Shizuko; Kume, Takashi.
In: Sensors and Actuators, B: Chemical, Vol. 37, No. 3, 01.01.1996, p. 179-185.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Monitoring of fermentation process of miso (soybean paste) using multichannel taste sensor
AU - Imamura, Takuji
AU - Toko, Kiyoshi
AU - Yanagisawa, Shizuko
AU - Kume, Takashi
PY - 1996/1/1
Y1 - 1996/1/1
N2 - The change in the taste of miso (soybean paste) in the course of the fermentation process has been studied using a multichannel taste sensor, which utilizes lipid membranes as a transducer of taste substances. It is found that the response potentials of membranes made of dioctyl phosphate and oleyl amine increase linearly with the number of days of fermentation of miso, while they show only a slight increase for ripe miso products. The amino-acid contents and titratable acidity also increase with length of fermentation; high correlations between the sensor output and these quantities are pointed out. Therefore, the fermentation of miso can be easily monitored using the taste sensor.
AB - The change in the taste of miso (soybean paste) in the course of the fermentation process has been studied using a multichannel taste sensor, which utilizes lipid membranes as a transducer of taste substances. It is found that the response potentials of membranes made of dioctyl phosphate and oleyl amine increase linearly with the number of days of fermentation of miso, while they show only a slight increase for ripe miso products. The amino-acid contents and titratable acidity also increase with length of fermentation; high correlations between the sensor output and these quantities are pointed out. Therefore, the fermentation of miso can be easily monitored using the taste sensor.
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U2 - 10.1016/S0925-4005(97)80136-0
DO - 10.1016/S0925-4005(97)80136-0
M3 - Article
AN - SCOPUS:0030361005
VL - 37
SP - 179
EP - 185
JO - Sensors and Actuators, B: Chemical
JF - Sensors and Actuators, B: Chemical
SN - 0925-4005
IS - 3
ER -